Hot Buttered Rum

• 2 oz dark rum (or aged rum)
• 1 heaping tsp of butter-spice batter (mix softened butter + pinch of cinnamon, nutmeg, clove + 0.5 oz brown sugar) — melt into mug
• 4–5 oz hot water

Stir to combine; optional: top with whipped cream or a cinnamon stick